Paneer stuffed paratha

Paneer paratha is a traditional
North Indian paratha loved by all. It is easy to make and taste delicious. Paneer
paratha is great for entertaining guest for breakfast, weddings or any special occasions.
Paneer is obtained by curdling hot milk with lemon or citric acid. Due to its
non-melting quality, it is used in variety of dishes. Paneer paratha is made
with whole wheat flour dough and crumbled fresh paneer is used for stuffing which
is mixed with herb spices and chopped onion to make these paratha very
flavorful. There are many variation could be made with paneer stuffing by
adding some vegetables like grated cauliflower, potatoes and spinach. Try to make
paneer parathas and make variation with the ingredients.

1. Add the whole wheat flour in a mixing bowl, Add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.

2. Knead the dough with wet hands make a ball and put back into the bowl, then cover it and keep aside for at least half hour. Dough maker or food processor could be used to make the dough.

2. Mix chopped coriander leaves, chopped green chilies, red chili powder, and chopped onions in the crumbled paneer. Add the salt at the time of preparation.

3. If you wish add more spices because paneer does not have much flavor you need to spice up.

Directions for making of the paneer paratha:

1. Pre heat the tava (griddle) on medium heat and grease it with little oil.

2. Take some extra flour in a plate for dusting.

Heat the griddle

Flour for dusting

3. Knead the dough with wet hands for a minute, and then roughly divide the dough into 10 to 12 equal parts without forming into the balls.(Size of the ball depends how thick you want to make the parathas)

4. Dust your hands lightly with the extra flour and take a portion of the dough and roll it in between your palms in to a ball.

5. Place the ball of dough into flour and press flat, dusting on both sides.

6. Now place the dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a thick small circle.

Place the dough into flour and dust

Place the dough on rolling board

7. Now place about 1½ tablespoon of stuffing in the centerof the circle. Fold the edges in wards like you do in a dumpling, ensuring that no filling is exposed.

8. Place stuffed ball into the flour and press gently, dusting on both sides.

Roll the dough into a small circle

Place the stuffing in the center

9. Now place the ball on the rolling board, and vary gently roll the ball in to a 6” circle, dusting when required. Keep in mind that stuffing should not come out and it spread evenly, all through if little bit stuffing comes out do not get panic it require little practice.

Fold the edges inward

Roll the dough into 6" circle

10. Now pick the paratha, pat between your hands for few seconds to shake off the excess flour.

11. Place the paratha on the hot greased tava (griddle), and let it cook.

12. In about 30 seconds the little bubble will start appearing, with the help of spatula turn the paratha over to the other side and cook for 30 seconds. If paratha sticks to the tava (griddle), it is not hot enough, if it is too dark or burn it means it is too hot adjust the heat accordingly.

Place the paratha on hot griddle

Turn the paratha to other side

13. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, turn over the other side, drizzle and spread ½ teaspoon of oil and let it cook.

14. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 3 to 4 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.

With the spatula spread the oil and press

Paneer paratha is ready

Tips:

1. If you have trouble rolling the stuffed ball of dough, then make two thin 6 inches roties. Add the filling to the one roti and spread all over the surface.

Roll two thin roties

Spread the stuffing on one roti

2. Cover the stuffing with the second roti. Gently with the palm press the paratha to let the air out, then with the fingers press the edges to seal and vary lightly with the palm press the paratha so that stuffing settle down in the paratha, then lift the paratha and place over the hot griddle and follow the above process for cooking.